durum wheat fresh egg

...Tonnarelli are a type of spaghetti originating from Lazio, very similar to their Abruzzese cousin, the chitarrucci. However, they differ in some key details: they have a round shape, are slightly rougher in texture, and are traditionally made only with durum wheat semolina and water. Their simple and rustic flavor makes them perfect for a classic Roman "cacio e pepe" or ideal for vegan recipes, as they are egg-free.

...Do you enjoy shopping? Or do you prefer to spend your time in nature and know what grows on our fields when? Then our NATURLIEBHABER ribbon noodles are just right for you. Our durum wheat fresh egg noodles taste excellent as a main dish or as a side. For summer, we recommend a sauce made from regional tomatoes, and during the colder months, a hearty walnut pesto. Join us and become a NATURLIEBHABER!

...Our EGG LASAGNE | N ° 191 are part of the large selection of Pasta ARRIGHI produced only and exclusively with durum wheat semolina and, in this case, the addition of egg. They are a tribute to the Italian culinary TRADITION par excellence. The flat and full-bodied dough gives structure to the dish since the times of the most ancient and famous Greek philosophers. Weight:500g cooking time:40 minutes...

...Packaging: - 500-gram bag Ingredients: - Durum wheat flour*, Soft wheat flour (Origin Poitou-Charentes) - Fresh free-range eggs Blue-White-Heart (Origin France) - Water * Allergens ingredients...

Located in Varreddes in Île-de-France, our farm is committed to the sustainable cultivation of durum wheat to create artisanal farm pasta through short supply chains. Founded by a family of farmers for several generations, we grow our durum wheat and other crops in an environmentally friendly manner. In 2020, we launched our pasta-making activity on the farm, using the stone mill grinding...

...VALFLEURI is the leader in the market for Alsace pasta made with 7 fresh eggs. As a creator of pasta for large retail, catering, and the food industry, VALFLEURI is a manufacturer of egg pasta, high-protein pasta, pasta for industrial use, Alsace pasta, bakery dough, catering dough, and traditional pasta. Most pasta in the world is made with durum wheat semolina and water, but VALFLEURI's Alsace...

Pasta Riscossa since 1902. High-quality semolina pasta made from Italian and foreign durum wheat with a minimum of 12.5% protein. Pastificio Riscossa covers more than ten product categories: Dry semolina pasta, Special Regional Pasta, Semi-fresh and artisanal pasta, Egg pasta, Gourmet Bronze-drawn pasta, Red line, Sauces, Oil and Vinegar, Biscuit products, Flours and Semolinas, Rice, Potato Gnocchi. 120 formats. 250 distributors in 80 countries.

Our company produces high-quality fresh and dry pasta, made with durum wheat semolina, whole spelt, burnt wheat, whole semolina, and buckwheat. In our production process, we do not use eggs, preservatives, or any additives, so our pasta can be consumed by those with egg intolerances, vegetarians, or anyone following a healthy and balanced lifestyle. We also have a gourmet line of pasta with...